Microorganisms and Physicochemical Factors Controlling Biogenic Amines During Cheese Ripening: A Systematic Review

Area of Science:

• Food Science
• Microbiology
• Dairy Technology

Background:

• Biogenic amines (BAs) in cheese, formed by amino acid decarboxylation, can cause adverse health effects.
• High levels of tyramine and histamine are frequently reported in cheese.
• Controlling BA accumulation is crucial for cheese safety and quality.

Purpose of the Study:

• To systematically review the effectiveness of probiotic strains and physicochemical factors in reducing biogenic amine levels during cheese ripening.
• To identify optimal conditions for minimizing biogenic amine content in cheese.

Main Methods:

• A systematic literature search was conducted following PRISMA guidelines across major scientific databases (PubMed, Scopus, Web of Science, ScienceDirect, Google Scholar) for studies published between 2010 and 2024.
• Fourteen studies meeting the inclusion criteria were analyzed.
• Data on probiotic efficacy, physicochemical factors, and environmental influences were extracted.

Main Results:

• The combination of Lactobacillus acidophilus and Lactiplantibacillus plantarum showed the highest efficacy, reducing total biogenic amine levels by up to 80%.
• Optimal physicochemical conditions included pH 5.0-5.4, ripening temperature around 15 °C, and a 3-4 month maturation period.
• Environmental factors like salt, moisture, fat content, and packaging also significantly influenced BA accumulation.

Conclusions:

• Integrating selected probiotics with controlled ripening parameters effectively minimizes biogenic amine levels, enhancing cheese safety and quality.
• Further standardized, large-scale research is needed to elucidate mechanisms and optimize strategies for biogenic amine reduction in cheese production due to study heterogeneity.